Mom'S Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 baked 9-inch pie shell
1 Tbsp. gelatin
1/4 c. cold water
3 eggs
1 c. sugar
1 1/4 c. pumpkin
1/2 c. milk
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preparation

Soak gelatin in cold water.
Separate eggs.
Beat yolks slightly; add one half of sugar, the pumpkin, milk, salt and spices.
Put in double boiler and cook and stir until mixture thickens. Stir in soaked gelatin until it is dissolved.
Cool. Whip the egg whites with 1/4 teaspoon salt until stiff, beating in the remainder of the sugar.
When pumpkin begins to set, fold in egg white mixture.
Fill pie shell.
Chill for several hours. Garnish with whipped cream or ice cream.